Comparison of Proximate, Fatty Acid and Amino Acid Compositions of Various Types of Fish Roes

Comparison of Proximate, Fatty Acid and Amino Acid Compositions of Various Types of Fish Roes

Proximate compositions, amino acid compositions and fatty acid compositions of fish roe have been measured and compared. Glutamic acid, aspartic acid, lysine, and serine have been the major amino acids. However, Imperial-type caviar has also included higher amounts of tryptophan (p < 0.05). Essen...

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Bibliographic Details
Published in:International journal of food properties Vol. 11; no. 3; pp. 669 - 677
Main Authors: Mol, Suhendan, Turan, Sabahat
Format: Journal Article
Language:English
Published: Taylor & Francis Group 18-07-2008
Subjects:
Amino acids
Caviar
Fatty acids
Fish roe
Proximate composition
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Summary:Proximate compositions, amino acid compositions and fatty acid compositions of fish roe have been measured and compared. Glutamic acid, aspartic acid, lysine, and serine have been the major amino acids. However, Imperial-type caviar has also included higher amounts of tryptophan (p < 0.05). Essential /Nonessential (E/NE) ratio has been found to be between 0.93 - 1.23, and n3/n6 ratio has been found to be 2.56-8.06. Major fatty acids were C16:0, C18:1 n9c, C16:1 n7, C20:5n3, and C22:6 n3. Fish roes contain high amount of lipids and energy, however, they are also rich sources of unsaturated fatty acids, proteins and amino acids.
ISSN:1094-2912
1532-2386
DOI:10.1080/10942910701611170